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One-Pot Lemon Garlic Chicken and Rice

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Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 lemon juiced and zested
  • 4 cloves garlic minced
  • 1 medium onion finely chopped
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the chicken breasts with salt and black pepper. Add them to the pot and cook until browned on both sides, about 4-5 minutes per side.
  3. Remove chicken from the pot and set aside.
  4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  5. Stir in the rice and cook for about 1-2 minutes, allowing it to slightly toast.
  6. Pour in the chicken broth, lemon juice, lemon zest, and dried thyme. Stir to combine.
  7. Return the chicken breasts to the pot, nestling them into the rice mixture.
  8. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  9. Remove from heat and let it sit, covered, for an additional 5 minutes.
  10. Garnish with fresh parsley before serving.

Notes

You can add veggies like peas or spinach during the last 5 minutes of cooking for extra nutrients. This dish is also great for meal prep; it reheats well for lunch the next day. For an extra burst of flavor, drizzle some additional lemon juice over the top before serving.